Chicken & Zucchini Stir Fry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Zucchini

  Summer squash, includes skin, raw

  2 small or 236g

• Squash

  Summer, all varieties, raw

  2 small or 236g

• Onions

  Sweet, raw

  1 onion or 331g

• Chili sauce

  Peppers, hot, immature green, canned

  75g

• Soy sauce

  Regular sodium, Shoyu

  300g

• Rice wine vinegar

  100g

• Honey

  40g

• Cornstarch

  100g

• Water

  Plain, clean water

  1 cup or 237g

Directions

1. 1. Cut 3 chicken breasts into bite sized pieces. 2. Heat a large, deep skillet up over medium high heat. Add 2 Tb olive oil and allow it to heat through. Add the chicken and sprinkle it with salt and pepper. Cook the chicken, stirring only occasionally until the outsides are golden brown. Remove the chicken to a plate, cover and set aside. 3 While your chicken cooks, grab 2 small zucchini and 2 yellow crookneck squash (sometimes called yellow summer squash). Cut them into 1/4 inch slices. 4. Slice 1 medium onion into 1/4 inch rings. 5. Add 2 Tb more olive oil to the pan you cooked the chicken in. Let it heat through and add the vegetables. Cook over medium high heat, until crisp tender. You don't want them to get too soggy. :) 6. Into a small sauce pan place 3/4 C sweet chili sauce (found at your grocery store on the asian food aisle), 3 Tb soy sauce, 1 Tb rice wine vinegar, 2 Tb honey, 1 Tb cornstarch and 1 Tb water. Whisk it together to combine. Heat it on the stove top until thick and bubbly. Should only take a couple of minutes. 7. When the veggies are done cooking, add the chicken back into the pan and pour the sauce over the top. Stir to combine. Serve immediately over white or brown rice.

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